Roasted Cauliflower Soup

1. 1

   Preheat an oven to 425F

2. 2

   Toss cauliflower, onions, and garlic together in a large roasting pan.

3. 3

   Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.

4. 4

   Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.

5. 5

   Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.

6. 6

   Add the heavy cream and salt; heat through.

7. 7

   Puree the soup with an immersion blender or in batches in a countertop blender.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.